Biscuits

• 4½ Tbs Chelsea Icing Sugar
• 15oz flour (425g)
• 15oz butter (425g), softened

• 80g butter, chopped
• ¼ cup Chelsea Caster Sugar
• ½ cup Chelsea Treacle
• 1 egg, lightly beaten
• 2 cups brown rice flour
• ½ cup gluten-free cornflour
• 2 teaspoons ground ginger
• ½ teaspoon ground nutmeg
• 1 teaspoon xanthan gum
• ½ teaspoon bicarbonate of soda
• Extra brown rice flour, for dusting

Royal icing

• 2 egg whites
• 3 cups Chelsea Icing Sugar, sifted
• 1 teaspoon lemon juice

• 1Kg frozen berries, defrosted overnight
• 1Kg Chelsea Jam Setting Sugar
• 625g unsalted butter, diced
• 225g Chelsea Icing Sugar
• 1tsp vanilla essence
• ½ tsp salt
• 462g plain flour, sifted
• 150g cornflour
• 75g almond meal

• 150g butter
• 5 tablespoons Chelsea Golden Syrup
• 3½ cups plain flour
• 1 teaspoon bicarbonate of soda
• 2 teaspoons ground cinnamon
• 2 cups Chelsea Demerara Sugar
• 1 egg, beaten

• 125g Butter
• ¼ Cup Chelsea Dark Cane Sugar
• ⅓ Cup Chelsea Treacle
• 1 Egg
• 2 ½ Cups Plain Flour
• 1 Tablespoon ground Ginger
• 1 Teaspoon Mixed Spice
• 1 Teaspoon Bicarbonate of Soda

ICING

• 1 Egg white
• 2 Cups Chelsea Icing Sugar
• Assorted food colours

Gems

• 135g gluten free plain flour
• ⅓ cup (65g) rice flour, plus extra for dusting
• ½ teaspoon xantham gum*
• ⅓ cup (80g) Chelsea Caster Sugar
• Pinch of salt
• 100g cold butter, cubed
• Finely grated rind of 1 lemon
• 1 egg yolk

Royal Icing

• 1 egg white
• ½ teaspoon lemon juice
• 1½ cups (230g) Chelsea Icing Sugar, sifted
• Food colourings - choose whichever colours you wish

• 210 g butter
• 125 g Chelsea Soft Brown Sugar
• 2 tsp vanilla extract
• 1 tbsp Chelsea Golden Syrup
• 1 egg beaten
• 210 g self raising flour
• 60 g plain flour
• 110 g desiccated coconut

Filling

• Raspberry Jam
• 50 g soft butter
• 375 g Chelsea Berry Flavoured Icing
• 1 tsp vanilla extract
• 3-4 tbsp hot milk

• 1½ cups ground almonds
• ¼ cup tapioca flour
• 2 teaspoons ground ginger
• ½ teaspoon ground cinnamon
• ⅛ teaspoon fine sea salt
• ¼ teaspoon baking soda
• 2 Tablespoons melted coconut oil
• ¼ cup Chelsea Maple Flavoured Syrup
• 1 tablespoon Chelsea Blackstrap Molasses
• 1 tablespoon coconut flour
• Extra arrowroot or tapioca starch, for rolling & cutting
• 1 cup cacao butter
• ¼ cup Chelsea Maple Flavoured Syrup or Chelsea Organic Coconut Sugar

• 130g butter, room temperature
• 1 cup Chelsea Demerara Sugar
• 1 egg, room temperature
• ½ tsp vanilla extract
• ⅔ cup plain flour
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutme
• ¼ tsp cloves
• ½ tsp salt
• 2 cups rolled oats
• 1 cup chopped dark chocolate

Biscuits

• 180g butter, cubed, at room temperature
• 75g (½ cup) Chelsea Chocolate Icing
• 225g (1 ½ cups) self-raising flour
• 50g (⅓ cup) rice flour

Topping

• 150g (1 cup) Chelsea Chocolate Icing
• 20g (1 tbs) butter, at room temperature
• 1 tbs hot water
• 15 small caramel-filled milk chocolate eggs
• Chelsea Chocolate Icing, for dusting

Biscuits

• ¾ cup crunchy peanut butter
• 113g butter, room temperature
• ½ cup Chelsea Soft Brown Sugar, packed
• ⅓ cup Chelsea White Sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ¼ cup plain flour
• ½ tsp bicarbonate of soda
• ½ tsp salt

Filling

• ½ cup raspberry jam

• 1 cup Chelsea Organic Coconut Sugar
• 1 ½ cup mint leaves, finely chopped
• ⅔ cup coconut oil, melted 
• 2 tsps vanilla extract
• 2 cups flour
• ⅔ cup cocoa powder
• 1 tsp baking soda
• 2 cups dark chocolate pieces
• Pinch of salt 

Biscuits

• 250g butter, diced and softened
• 1 cup Chelsea Caster Sugar
• 1 extra large egg
• 1 tsp vanilla extract
• 3 cups plain flour
• 1 tsp baking powder

Icing

• 1-2 Tbsp water
• 10g butter
• 1½ cups Chelsea Icing Sugar

• To Decorate
• Jubes
• Marshmallows
• Additional lollies
• Chelsea Icing Sugar, to act as snow

• 2 cups plain flour
• ½ cup ground almonds
• ½ cup Chelsea Soft Brown Sugar
• 125g butter, chopped, chilled
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• Extra flour, to dust
• ½ cup Chelsea Icing Sugar
• Extra 10g butter
• 2 tsp milk
• ¼ cup dried cranberries, finely chopped
• ¼ cup pistachio kernels, finely chopped
• 2 Tbsp Chelsea Demerara Sugar

• 180 grams butter, softened
• ⅓ cup Chelsea Caster Sugar
• 125ml sweetened, condensed milk
• 1 ½ cups gluten free self-raising flour
• 1 tsp guar gum
• 250 grams dark choc bits

• 2 Teaspoons Chelsea Demerara Sugar
• ½ Medium Granny Smith Apple, cored and quartered
• ⅓ Cup Pecan Nuts
• ⅓ Cup Sultanas
• ⅓ Cup Raisins
• 1 Tablespoon Brandy
• ⅓ Cup Glace Cherries
• 2 Sheets Ready Rolled Puff Pastry
• 1 Egg White, lightly beaten
• 3 Tablespoons Chelsea Demerara Sugar, Extra